Fans of slightly cake-like brownies will love this lightened up recipe. It calls for Greek yogurt instead of butter or oil to keep the brownies moist, and a good amount of cocoa powder to make sure that chocolate flavor shines through. You can also add a handful of chocolate chips or nuts to switch things up!
- Yield: 16 brownies
- ½ cup (114 g) plain or vanilla Greek yogurt
- ¼ cup (64 g) almond butter
- 2 large eggs
- ½ cup (40 g) rolled oats (quick or old-fashioned)
- ½ cup (40 g) unsweetened cocoa powder
- 0.66 cup (133 g) coconut palm sugar
- 1 tsp baking powder
- Preheat your oven to 350°F (177°C) and prepare an 8 x 8-inch (20.3 x 20.3-cm) baking pan by lining it with a sheet of aluminum foil or parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Grease with cooking spray and set aside.
- Add all of the ingredients to a high-speed blender in the order listed, and process on high for about 1–2 minutes or until the oats have fully broken down and the batter becomes smooth and creamy.
- Pour the batter into your prepared baking pan, using a spatula to distribute it evenly. Bake for 25–30 minutes, until a toothpick inserted into the center comes out clean. Remove the brownies from the oven and let them cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely. Store your brownies in an airtight container at room temperature for up to 5 days.